Sauted Spigarello with Chili Flakes and Honey


  • 1 bunch of spigarello                                 
  • 1 tbsp olive oil
  • 1 tsp shallot, minced                                  
  • 1 tsp garlic, minced
  • pinch of dried red chili flakes                  
  • Salt and pepper to taste
  • Lemon to taste                                            
  • 1 tbsp honey

Instructions: Cut off the lower stems of the spigarello leaves. Blanch the leaves and drain them in a colander or salad spinner. Heat olive oil in a large sautee pan over medium high heat. When oil becomes hot add the spigarello and cook until slightly brown around the edges. Add the shallots, garlic and chili flakes. Lower the heat and cook but do not brown the shallots or garlic. Season with salt and pepper and a squeeze of lemon juice. Place cooked spigarello on a plate and drizzle with honey and sprinkle with sea salt. May also be mixed with angel hair pasta.

Abundant Harvest Organics Products found in this recipe: Spigarello


Categories: Gluten-Free , Kid-Friendly , Side Dish , Vegetarian

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About this Author: Carol Peterson is the brilliant chef behind 90% of the amazing recipes you see on this fantastic blog. Her husband Vernon (a.k.a. Uncle Vern) will tell you she’s the finest cook he’s ever known. All the recipes you'll find here will back him up. Carol worked as a medical assistant for thirty years, and today, if she’s not cooking, you’ll find her gardening, crafting, coming up with DIY decorating projects, spending time in the Sierras, or keeping up with her granddaughter, the sixth generation in a long line of Peterson family farmers.

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